Homemade Pumpkin Cupcakes are infused with layers of warm spices, sweet brown sugar and maple syrup, and real pumpkin for an ultra-moist, melt-in-your-mouth texture. They are topped with a brown butter maple buttercream that adds a rich, nutty flavor and makes them look and taste like they came from a bakery. They're perfect for Halloween, Thanksgiving, or any fall party!
Pumpkin is one of my favorite seasonal flavors, and I use it in everything! From sweet pumpkin pie bars to savory pumpkin pasta, it's such a versatile ingredient. These moist pumpkin cupcakes are one of my all-time favorite pumpkin desserts for several reasons. They make the whole house smell like autumn, are packed with cozy fall flavors, and I cannot get enough of the maple-infused brown butter buttercream. Don't let their gourmet flavor profile intimidate you, though. They're easy to make and come together in less than an hour!
Why You'll Love These Pumpkin Cupcakes
- Perfect fall flavor. These pumpkin spice cupcakes are moist and tender on their own, but the brown butter maple buttercream takes them over the top! Brown butter gives the frosting a deep flavor and keeps it from being too sweet, allowing the maple, pumpkin, and warm spices to really stand out. They're decadent in all the right ways.
- Super simple recipe. This recipe requires you to mix the wet ingredients and dry ingredients separately, then bring them together gradually. The result is a moist, flavorful cupcake with just enough sweetness and layer upon layer of flavor. I promise the buttercream is easy to make, too! Just follow the simple steps below.
- Ready quickly. One huge advantage of making these delicious pumpkin cupcakes instead of a cake is how quickly they come together! Although you'll need time to brown and cool the butter for the frosting, you can have a dozen delicious cupcakes ready in less than an hour. This makes them fast enough for a last-minute party or to make as a special seasonal treat!
Ingredient Notes
To make these delicious Pumpkin Cupcakes, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - this is the perfect base for cupcakes. Always scoop and level to avoid adding too much flour.
- baking powder
- spices - I like to use a mixture of ground cinnamon, ginger, allspice, and cloves for that classic pumpkin spice flavor profile. You also need a little salt to bring out the flavor in both the cupcakes and buttercream.
- eggs - let these come to room temperature first.
- light brown sugar
- maple syrup - for a cozy fall flavor in the cupcakes and to go along with the maple buttercream.
- vanilla extract - adds flavor to both the cupcakes and frosting.
- vegetable oil - this is the secret to really moist and tender cupcakes with lots of flavor.
- pumpkin purée - choose real pumpkin purée (not pumpkin pie filling). You can either use the canned stuff or roast and purée fresh pumpkins.
- unsalted butter - for the brown butter maple buttercream, this will need to be browned, then cooled before whipping. Make sure the butter is at room temperature first for the best results.
- confectioner's sugar - for sweetness and to make the frosting pipeable.
- maple extract - this is optional in the buttercream, but we recommend it for a strong maple flavor.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons (or a kitchen scale)
- 12-cup muffin pan
- cupcake liners
- large bowl
- whisk
- mixing spoon
- stand mixer
- wire rack
- small saucepan
- heatproof bowl
- piping bag
How to Make the Best Pumpkin Cupcakes
First, make the pumpkin cupcakes.
- Combine dry ingredients. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
- Combine wet ingredients. In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, maple syrup, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
- Add pumpkin. Scrape down the sides of the bowl and then turn stand mixer to medium speed and slowly drizzle in the oil. After all the oil has been added and incorporated, add in the pumpkin puree and then beat until well-combined.
- Add dry to wet. On low speed, spoon in the dry mixture to the stand mixer, mixing until just combined and smooth.
- Bake. Prepare a 12-tin muffin pan with cupcake liners. Add the batter evenly to the cupcake pans, then place into a 350F preheated oven to bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Then, make the brown butter maple buttercream.
- Brown the butter. In a small saucepan over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, transfer to a heatproof bowl, and allow to cool to room temperature.
- Beat butter. Add room temperature browned butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
- Add remaining ingredients. Turn the stand mixer to low and slowly add the confectioners’ sugar and salt. Beat until completely incorporated, then add in the maple syrup and vanilla. Beat until well-combined and fully incorporated.
- Pipe icing. Transfer buttercream to a piping bag fitted with a star tip, then pipe onto cooled cupcakes.
Recipe Variations
- Change the frosting. Not a fan of buttercream? The moist pumpkin cupcakes would also be lovely with some homemade cream cheese frosting! Try this brown butter cream cheese frosting from my gingerbread cake for a warm, cozy flavor.
- Fill the cupcakes. For an over-the-top experience, core each cupcake and add a dollop of cookie butter or dark chocolate ganache before decorating with a swirl of buttercream like normal.
- Use homemade pumpkin puree. Canned pumpkin puree absolutely works, but you'll get the richest pumpkin flavor when you roast your own! Cut the pumpkins in half and remove the seeds, then place them cut-side down on a baking sheet. Bake at 400 F until the pumpkin flesh is tender, then remove the skin and blend into a puree.
- Make mini cupcakes. Prefer bite-sized treats? Scoop the batter into a mini muffin tin and bake for about 10-14 minutes.
How to Serve
These Pumpkin Cupcakes are delicious served on their own as a sweet treat after dinner or at parties. It is also great paired with other classic fall treats are part of a larger dessert spread, including:
For more recipes, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Cool the brown butter. The butter needs a chance to solidify again after browning. If you try to make the frosting while it is still liquid, it will not thicken up.
- Whip until fluffy. This recipe includes one step that really makes them light and fluffy—whipping the wet ingredients. This isn't just whisking them until incorporated; you're trying to incorporate a lot of air into the mixture and need to whip until the mixture triples in size. It's the key to really fluffy pumpkin cupcakes!
- Use fresh spices. Pumpkin cupcakes are all about the warm spices. For the best flavor, use fresh spices instead of the old jars tucked in the back of your spice cupboard. I also prefer to measure out individual spices instead of using pumpkin pie spice, as the flavor tends to be bolder and richer.
Storing and Freezing Instructions
How to Store
Store leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days, or store frosted ones in the fridge for 5-6 days. They have the best flavor and texture at room temperature, so let them rest on the counter for a bit before serving.
How to Freeze
I recommend freezing the cupcakes unfrosted with the frosting on the side, but you can also freeze them after decorating. Store the leftovers in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge, then serve at room temperature.
FAQ
There are so many options to pair with pumpkin, but cream cheese frosting is a popular choice. It cuts through the richness of the pumpkin cake batter really nicely. However, I'm a fan of traditional buttercream, and this brown butter maple buttercream takes these easy pumpkin cupcakes to a totally different level. The browning process adds so much depth of flavor and a nice nuttiness, which plays up the warm spices and pumpkin flavor. You can also use a dark chocolate buttercream, cinnamon frosting, or a decadent caramel pecan frosting.
Pumpkin is a winter squash, just like butternut and blue hubbard, and can be replaced with other types of roasted squash in your favorite pumpkin recipe. If you want to make your own squash puree, look for flavorful, tender varieties like butternut, kabocha, or buttercup squash.
The secret to moist cupcakes comes down to the ingredients and preparation method. Pumpkin puree is moist on its own, but I almost always pair it with vegetable or canola oil, which makes the cupcakes much softer than regular butter. Instead of simply whisking the wet ingredients together, I also recommend whipping the egg mixture until light and airy, which makes the muffins soft and fluffy instead of heavy and dense. They're the perfect pumpkin cupcakes!
More Pumpkin Dessert Recipes
- 20 Best Pumpkin Desserts
- Pumpkin Pie Bars
- Pumpkin Dump Cake
- Pumpkin Roll
- No Bake Pumpkin Cheesecake
- Pumpkin Bread
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Recipe
Pumpkin Cupcakes
- Total Time: 48 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Homemade Pumpkin Cupcakes are infused with layers of warm spices, sweet brown sugar and maple syrup, and real pumpkin for an ultra-moist, melt-in-your-mouth texture. They are topped with a brown butter maple buttercream that adds a rich, nutty flavor and makes them look and taste like they came from a bakery. They're perfect for Halloween, Thanksgiving, or any fall party!
Ingredients
For the pumpkin cupcakes:
- 1 cup + 2 tablespoons (134 grams) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon allspice
- ⅛ teaspoon cloves
- 2 large eggs, at room temperature
- ¾ cup (165 grams) light brown sugar
- 2 tablespoons (40 grams) maple syrup
- 1 teaspoon vanilla
- ½ cup (110 grams) vegetable oil
- 1 cup (250 grams) pumpkin puree
For the brown butter maple buttercream:
- 1 cup (227 grams) unsalted butter, at room temperature
- 3 ½ cups (420 grams) confectioners’ sugar
- small pinch of salt
- 3 tablespoons (60 grams) maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon maple extract (optional)
Instructions
Make the pumpkin cupcakes:
- Preheat oven to 350°F. Prepare a 12-tin muffin pan with cupcake liners.
- In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, maple syrup, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
- Scrape down the sides of the bowl and then turn stand mixer to medium speed and slowly drizzle in the oil. After all the oil has been added and incorporated, add in the pumpkin puree and then beat until well-combined.
- On low speed, spoon in the dry mixture to the stand mixer, mixing until just combined and smooth.
- Add the batter evenly to the cupcake pans, then place into the oven to bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Make the brown butter maple buttercream:
- In a small saucepan over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, transfer to a heatproof bowl, and allow to cool to room temperature.
- Add room temperature browned butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
- Turn the stand mixer to low and slowly add the confectioners’ sugar and salt. Beat until completely incorporated, then add in the maple syrup and vanilla. Beat until well-combined and fully incorporated.
- Transfer buttercream to a piping bag fitted with a star tip, then pipe onto cooled cupcakes.
Notes
How to store: Store leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days, or store frosted ones in the fridge for 5-6 days. They have the best flavor and texture at room temperature, so let them rest on the counter for a bit before serving.
How to freeze: I recommend freezing the cupcakes unfrosted with the frosting on the side, but you can also freeze them after decorating. Store the leftovers in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge, then serve at room temperature.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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